Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
1110
Calories
58g
Protein
20g
Fat
171g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 large onion, cut into chunks
- 1 green pepper, cut into strips
- 1 cup sliced mushrooms
- 1 cup fresh or frozen snow peas
- 1 8-ounce can sliced water chestnuts, drained
- 1 pound (2-1/2 cups) peeled cooked crawfish tails
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 3 cups hot cooked rice
- Additional soy sauce (optional)
- =
Directions
1
Heat oil with garlic in large skillet or wok over high heat. Add onion, pepper, mushrooms, snow peas and water chestnuts; stir-fry until vegetables are tender crisp.
2
Blend broth with soy sauce and cornstarch. Stir in crawfish and broth mixture. Cook until sauce is thickened and bubbly. Serve over hot rice. Serve with soy sauce, if desired.
Recipe sourced from
fandom